In vivo validation and physiologically based biokinetic modeling of the inhibition of SULT-mediated estragole DNA adduct formation in the liver of male Sprague-Dawley rats by the basil flavonoid nevadensin-Reference-Cited by-同舟云学术

In vivo validation and physiologically based biokinetic modeling of the inhibition of SULT-mediated estragole DNA adduct formation in the liver of male Sprague-Dawley rats by the basil flavonoid nevadensin

Published:2013-07-26 Issue:11 Volume:57 Page:1969-1978
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Alhusainy Wasma¹²³⁴,Paini Alicia¹⁴,van den Berg Johannes H. J.¹,Punt Ans¹,Scholz Gabriele⁴,Schilter Benoit⁴,van Bladeren Peter J.¹⁴,Taylor Sean³,Adams Timothy B.²,Rietjens Ivonne M. C. M.¹

Affiliation:

1. Division of Toxicology; Wageningen University; Wageningen The Netherlands

2. Flavor and Extract Manufacturers Association; Washington, DC USA

3. International Organization of the Flavor Industry; Genève Switzerland

4. Nestlé Research Centre; Vers-Chez-Les-Blanc; Lausanne Switzerland

Funder

International Organization of Flavor Industries

Nestlé Research Center

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201300144/fullpdf

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3. 32P-post-labelling analysis of DNA adducts formed in the livers of animals treated with safrole, estragole and other naturally-occurring alkenylbenzenes. I. Adult female CD-1 mice;Randerath;Carcinogenesis,1984

4. Strong evidence from studies with brachymorphic mice and pentachlorophenol that 1’-sulfooxysafrole is the major ultimate electrophilic and carcinogenic metabolite of 1’-hydroxysafrole in mouse liver;Boberg;Cancer Res.,1983

5. European Commission (EC) 2008. Regulation (EC) no 1334/2008 of the European Parliament and of the Council of 16 December 2008 on Flavourings and Certain Food Ingredients with Flavouring Properties for Use in and on Foods and Amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC

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